Olive and Fig Toast
Place all of the ingredients, except for the toast, in a food processor and pulse a few times to make a coarse paste.
Spread the olive and fig spread on the toasted bread, garnish with a small single leaf of parsley and serve immediately.
5 ounces pitted Kalamata olives
1 cup dried figs, coarsely chopped
1/4 teaspoon chopped fresh rosemary
8 large cloves garlic, roasted
Balsamic to taste
Toasted bread, preferably from a rustic loaf
Flat leaf parsley leaves as a garnish